Ingredients

Scale

For the Chicken:

2 large boneless, skinless chicken breasts (halved to make 4 thin cutlets)

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon Italian seasoning

1 tablespoon olive oil

1 tablespoon butter

For the Parmesan Topping:

½ cup grated Parmesan cheese

½ cup shredded Provolone cheese

¼ cup mayonnaise

1 tablespoon ranch dressing

½ teaspoon garlic powder

For the Crispy Breadcrumb Topping:

½ cup panko breadcrumbs

2 tablespoons unsalted butter, melted

¼ teaspoon salt

¼ teaspoon garlic powder

¼ teaspoon Italian seasoning

Instructions

Prepare the Chicken:

Preheat oven to 400°F (200°C).

Season both sides of the chicken with salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning.

Heat olive oil and butter in a skillet over medium-high heat. Sear chicken for 3-4 minutes on each side until golden brown. Remove from heat and transfer to a baking dish.

Make the Parmesan Topping:

In a bowl, mix Parmesan cheese, Provolone cheese, mayonnaise, ranch dressing, and garlic powder until smooth.

Make the Crispy Breadcrumb Topping:

In another bowl, mix panko breadcrumbs, melted butter, salt, garlic powder, and Italian seasoning.

Assemble and Bake:

Spread the Parmesan topping evenly over the chicken breasts.

Sprinkle the crispy breadcrumb topping over the cheese layer.

Bake for 10-12 minutes, until the cheese is melted and bubbly, and the breadcrumbs are golden brown.

Serve:

Garnish with fresh parsley and serve warm with mashed potatoes, steamed vegetables, or a side salad.